TONY CAMACHO / SCIENCE PHOTO LIBRARY TONY CAMACHO / SCIENCE PHOTO LIBRARY
Seasonal workers harvesting grapes to produce wine near the Orange river in the Northern Cape of South Africa. The grapes are fermented naturally due to the biological activity of yeasts acquired during growth. The yeasts convert the natural sugar in grape juice to alcohol. Approximately three kilograms of grapes are required to make one bottle of white wine. The grapes being harvested are of the Chenin Blanc white grape variety. The Orange river which passes through the area provides ample water for farming operations covering 17 000 hectares of vines which are planted along a 350km stretch of the River. The annual grape harvest varies between 140 000 to 160 000 tons per annum.
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